Step 1

In a large pot on medium heat cook the ground meat, chopped onion and garlic in the olive oil for approximately 8 to 10 minutes until the meat is cooked and the onions become translucent.

Step 2

Transfer the cooked mixture to a blender or food processor and quickly pulse to break the meat down into a fine crumble texture.

Step 3

Put the ground meat in a bowl and add in the salt, almond flour, almond milk, chilli flakes and chopped parsley. Stir until well mixed. Set aside.

Step 4

Using a sharp knife cut an X on the top of each of the tomatoes. Place them in a bowl and cover with boiling water and let sit for approximately 1 minute until the skins begin to peel back.

Step 5

Peel the skins off of the tomatoes and then roughly chop.

Step 6

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Step 7

In the same pot used to cook the meat, sauté the celery, carrots, red onion and garlic in 1 tbsp olive oil until translucent. Add in the chopped tomatoes and simmer the sauce for approximately 30 minutes (depending on how ripe the tomatoes are you can add in a bit of honey/maple syrup to sweeten the sauce).

Step 8

While the sauce is cooking, cut the top off each of the zucchini and scoop out the flesh from the inside. Add a spoonful of the tomato sauce to the base of each of the zucchini and then fill with the ground meat mixture.

Step 9

Pour the remaining sauce into the bottom of a oven proof pan or baking dish. Place each of the prepared zucchini rounds into the sauce and then bake in the oven for 30 minutes until the zucchini is tender.